Piedmontese Beef Tagliata on a bed of arugula

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  • 1 kg piedmontese rib-eye steak
  • 3 table spoons of cold pressed extra virgin olive oil
  • 2 tablespoons of fresh parsley chopper
  • 2 tablespoons of fresh basil chopped
  • 2 tablespoons of fresh oregano chopped
  • 1 teaspoon of fresh chives chopped
  • 1/2 teaspoon of fresh rosemary chopped
  • 2 tablespoons of white wine
  • 2 tablespoons coarse sea salt
  • 2 tablespoons fresh cracked pepper
  • 1 teaspoon of onion powder
  • 1 teaspoon of garlic powder
  • 2 cups of Cremini mushrooms sliced
  • 4 cups of washed and dried organic arugula


  1. Season each side of the peidmontese beef with 1 tablespoon of salt, 1 tablespoon fresh cracked black pepper, onion powder, and garlic pepper.
  2. Brush both sides of the steak with 1 tablespoon olive oil. Let sit for about 15 minutes.
  3. In a pan heat up 1 tablespoon olive oil.Toss in mushrooms. Season with salt and pepper.
  4. Toss in whole garlic clove. Sprinkle in 1 table spoon of fresh parsley,basil, and oregano.
  5. Sautee for about 5 minutes and add white wine. Cook till wine dissipates. Set aside.
  6. Preheat barbecue to 400° F.
  7. In a bowl mix up 1/2 tablespoon olive oil rest of the basil, oregano, chives, rosemary, and parsley. Toss in some salt and pepper.
  8. Set steak on grill.
  9. Cook for 3 minutes turn 180 degrees.
  10. Cook for another 3 minutes.
  11. Turn over and grill for 3 minutes.
  12. Turn 180 degrees.
  13. Take off grill let stand for about 5 minutes.
  14. In a large bowl toss remainder of the olive oil salt and pepper.
  15. Place on a serving plate.
  16. Re-heat mushrooms for a few minutes.
  17. Slice up the steak in about 2 cm strips perpendicular to the grain of the meat.
  18. Place on arugula. Put mushrooms on top of steak.
  19. Serve warm.


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